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I have been wanting to try making a puttanesca sauce for a while but the anchovies had been holding me back. I recently came across this post for spaghetti alla puttanesca which served as a reminder and was part of the inspiration to pick up some anchovies. The primary ingredients of a puttanesca, the anchovies, garlic, capers and olives are all tasty by themselves and promised to make a really tasty sauce. The sauce came together in very little time and it was really good! I enjoyed the heat added by the chili pepper flakes and it went well in a sauce that was packed full of flavour. Once again the anchovies melted into the sauce adding that bit of something not quite definable and yet very good. One of the great things about sauces is that they can be used for more than just pastas. I served some of my leftover puttanesca on some pan seared tillapia for a quick meal. The leftover puttanesca sauce was even tastier the second day.

Directions:
1. Heat the oil in a pan.
2. Add the chili pepper flakes and saute for 1 minute.
3. Add the onion and sauted until tender, about 5-7 minutes.
4. Add the garlic and anchovies and saute until fragrant, about 1 minute.
5. Add the capers, olives, tomatoes, salt and pepper and simmer for 10 minutes.
6. Cook the spaghetti.
7. Remove the sauce from the heat and stir in the parsley.
7. Plate the spaghetti and top with puttanesca sauce and garnish with pecorino romano.

I LOVE pasta puttanesca and yours looks spectacular. Very very nice. I'm so glad you bought the anchovies - they get such a bad wrap and they don't deserve it. Yes, I'm a freak and can eat them straight from the tin, but they truly can serve as a flavor enhancer and nothing more. They provide a flavor you just can't get anywhere else. Nice job.

Your puttanesca sauce is gorgeous! I love the beautiful texture of the big chunks of olives! Thank you for the wonderful idea of serving it over tilapia, too... I think your creation will become a staple in our house!

I LOVE puttanesca sauce Kevin. Your very right that the anchovies just blend in and add their bit of undefinable saltiness to the dish:D If you leave them out of Caesar dressing there is just something you can't quite put your finger on missing:D

If someone would have told you two years ago that you'd be making a sauce with a name that one can hardly pronounce that had anchovies in it I'll bet they would have got a serious stink face. Look how far you've come.

KevinLike all of your other viewers Puttanesca is a favourite of mine.It's a pantry dish which has to be a big plus.Hey talking about anchovies have you tried the Portugueser Ortiz anchovies...they really are the Queen of Anhcovies. I just eat them straight from the tin More expensive than others but worth itCheers

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.